MATTAR PANEER RECIPE

Ingredients:

450gms /1lb shelled Mutter (green peas)

250gms / 1/2lb Paneer How to make paneer
2 medium onions (chopped)
6 cloves garlic (crushed)
1 tbsp grated ginger
2 green chilies (chopped)
250gms / 1/2 lb tomatoes (peeled and sliced)
Salt To Taste
1cup curd / plain yogurt
1 tsp turmeric powder
1 tbsp coriander seeds
4 bay leaves
2 cups water
1/2 cup ghee / vegetable oil
To Garnish :
Garam masala powder
Chopped coriander leaves
Preparation:
Make a paste by grinding together half the onions, the garlic and coriander seeds.
Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a
light brown and remove to drain on a plate.
Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry
until the onion is golden brown.
Add the turmeric and the paste mixture and fry until the ghee starts to separate.
Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes
over low heat.
Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam
masala and coriander.

Ingredients...

serving:(4)
Back

2 tbsp. oil
1 tsp. black mustard seeds
3 oz onions
1 tsp. ground coriander
1 tsp. turmeric powder
tsp. chili powder
3 oz tomatoes, thickly sliced
10 oz peas, defrosted if frozen
1 tsp. ground pepper
2 tbsp. chopped fresh coriander
salt

Instructions...
1. Heat the oil in a large saucepan. Add the mustard seeds and
as they begin to pop, add onions, salt to taste and cook until
soft.
2. Add the ground coriander, turmeric and chili powder. Mix well
and then add tomatoes and 4 tbsps. Water and cook for 2
minutes.
3. Stir in the peas and pepper. Cover the pan and cook for 15
minutes or until the peas are tender.
4. Mix in fresh coriander and add more pepper to taste. Cook
another two minutes then serve. Garnish with extra fresh
coriander if desired.

Green Peas Subzi (Dhaba Style)

Submitted by Mullai on Tue, 10/09/2007 - 3:26pm. Vegetarian Curries & Gravies | Restaurant Delights |
Vegetable | North Indian

Description

Dhaba style preparations are always a treat for palates,... sizzling tandoori, kebabs and smoky
masalas..literally makes us addicted to Punjabi food. Here's an easy preparation for one such
dish...Green peas cooked in rich tomato gravy with special blend of Punjabi spices. Certain
authentic Punjabi spices are very rare, not easily available in market, so have to come up with
an easy solution. My quick pick was Chole masala, which has got a strong blend of all the
punjabli spices and suits well for this recipe.

Ingredients
1 cup

Green peas

1 no

Onion (chopped)

5 nos

Whole tomatoes (canned)

1 inch

Ginger

3 clove

Garlic

2 no

Green chili

cup

Yogurt / curd (preferably thick)

10 nos

Cashews

1 tsp

Chole masala

tbsp

Butter

2 tsp

Oil

tsp

Kashmiri red chilli powder

tsp

Salt (or to taste)

2 stks

Coriander leaves - for garnishing

tsp

Honey

Instructions
1.Heat butter in a pan, add chopped onion, green chilies, ginger, garlic and fry till the onion
turns slightly brown. Let cool and grind this with the canned whole tomatoes to make a thick
gravy. Keep this aside.
2.Powder the cashews in a mixie and add yogurt to it and blend for couple of times and
keep the sauce aside.
3. Now heat 2 tsp of oil, add the onion tomato gravy and cook covered over medium flame for
5 minutes.
4. Add cashew yogurt sauce, chole masala, kashmiri red chilli powder, honey and green peas
along with salt. Cover and cook this over low flame for 6 to 7 minutes or until the oil
separates.
5. Switch off, garnish with coriander and serve hot with roti or paratha.